Mexican Stuffed Peppers
4 Medium Red Peppers cut Lengthwise (or green, I cut the tops off when using green, they stand up better than the red)
1 lbs. ground beef
1/2 Onion Chopped
4-6 mini sweet peppers orange, yellow, red or one larger sweet pepper chopped
1 clove garlic crushed
1/2 bunch Cauliflower, shredded with cheese grater attachment
Handful of Kale torn
1 Can of tomatoes or 2-3 romas chopped and smashed lightly
2 cups of stock
1 Tbs Mexican Seasoning
1/4 cup Shredded Cheddar (optional for Dairy peeps)
1 thin Slice Muenster Cheese, torn up (optional for Dairy lovers)
Preheat oven to 375. Line a Lasagna Dish with Peppers cut side up.
Saute onions, peppers and garlic in a Tbs or two of fat/oil in a large pan. Add in beef and brown. Sprinkle with seasoning and mix well. Add tomato and toss for a minute, then add cauliflower and do the same. Cover with stock, you may not use all of it Add torn Kale. Simmer down until liquid is reduced. About 15-30 minutes. Fill Peppers with mixture. Top with Cheese if using Cheese. Bake until peppers reach desired softness. Ours were firm yet soft after about 20 minutes.